Tropical christmas pudding

Ingredients (serves 8)
125g dried mango*

125g pitted soft prunes

125g dried apricots

125g sultanas

125g dried cranberries (Craisins)

1/4 cup (60ml) brandy

Zest and juice of 2 oranges

75g fresh white breadcrumbs

1/2 cup (75g) plain flour

2 tsp mixed spice

50g toasted macadamias, chopped

200g light muscovado* or brown sugar

100g unsalted butter, softened

2 eggs

Fresh sliced mango, to serve

Brown sugar cream

300ml creme fraiche or sour cream

5 tbs brown sugar

Spun sugar

1 cup (220g) caster sugar

Method
1. Chop dried mango, prunes and apricots to size of a sultana, then place in a bowl with sultanas, cranberries, brandy and orange juice. Cover and leave to soak overnight.



2. Grease a 1.5-litre pudding basin and line the base with a circle of buttered baking paper.



3. Add remaining ingredients, except fresh mango, to fruit mixture and stir to combine well. Firmly pack into pudding basin. Fold a pleat into a piece of buttered baking paper (this will allow room for the pudding to expand) and use to cover basin. Top with a double layer of pleated foil, then tie tightly around edges of basin with string.



4. Place an upturned plate in base of a large saucepan. Sit basin on plate, then pour in enough water to come halfway up sides of basin. Cover and bring to boil, then simmer over low heat for 6 hours, topping up with water as needed. Remove pudding and cool.



5. Cover with new paper and foil, then refrigerate until needed.
To reheat, simmer pudding in basin using the same method for 1 hour 30 minutes.



6. For brown sugar cream, beat ingredients together until sugar dissolves. Chill until ready to serve.



7. For spun sugar, place a couple of sheets of newspaper on the floor next to the kitchen bench. Lightly oil the handle of a wooden spoon and place a wooden spoon on the edge of the counter, with the handle over the edge (above the paper) and the other end weighed down with a chopping board.



8. Place a heavy-based pan over medium heat. Gradually add sugar, adding more as it melt, stirring to get rid of lumps and prevent from burning. Cook 5-10 minutes until sugar is golden brown, then fill sink with cold water and place base of pan in the water to cool toffee slightly.



9. Hold two forks back to back in one hand. Dip forks in the toffee and run the toffee back and forth over the spoon handle, re-dipping until all toffee has been used. If toffee becomes hard, just warm slightly and continue. Remove toffee from spoon handle as you go and form into a crown shape with your hands (be careful as it's quite fragile).



10.Serve pudding with spun sugar crown, brown sugar cream and fresh mango.



Notes & tips
You can make the pudding up to 3 months in advance and store in the fridge. Begin at least the day before.

Sourcedelicious. - December 2005, Page 118
Recipe by Valli Little

Christmas fruit cake

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!
Makes 20

Ingredients
600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
pure icing sugar, to serve

Method
1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl.

3. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

4. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

5. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot.

Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes & tips
If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container.
Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

SourceSuper Food Ideas - December 2006, Page 25
Recipe by Kerrie Sun

Passionfruit layer cake

Enjoy a white Christmas with a cake that keeps on giving

with every delicious mouthful.

Preparation Time 45 minutes
Cooking Time 65 minutes

Ingredients (serves 10)
Melted butter, to grease
250g butter, at room temperature
430g (2 cups) caster sugar
6 eggs
150g (1 cup) plain flour
75g (1/2 cup) self-raising flour
85g (1 cup) desiccated coconut
160ml (2/3 cup) coconut milk
Fresh coconut, shaved, to serve
Passionfruit syrup
125ml (1/2 cup) fresh passionfruit pulp
2 tbs caster sugar
1 tsp finely grated lemon rind
Frosting
1 x 250g pkt cream cheese, at room temperature
125g (1/2 cup) sour cream
80g (1/2 cup) icing sugar mixture

Method
1. Preheat oven to 180°C. Brush 2 round 20cm (base measurement) cake pans with melted butter to grease. Line bases and sides with non-stick baking paper.

2. Use an electric beater to beat together butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Stir in the combined flours and coconut. Stir in coconut milk. Spoon the mixture among the lined pans and smooth surfaces.

Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 30 minutes before turning onto a wire rack to cool.

3. Meanwhile, to make the syrup, combine passionfruit, sugar and lemon rind in a saucepan over high heat. Bring to the boil. Cook, stirring, for 3-5 minutes or until syrup thickens. Set aside to cool.

4. To make the frosting, use an electric beater to beat the cream cheese, sour cream and icing sugar mixture in a bowl.

5. Use a large serrated knife to remove the top of each cake. Use the knife to split each cake in half crossways. Place 1 layer of cake on a cake stand. Spread over one-sixth of the cream cheese mixture and spoon over one-third of the passionfruit syrup. Continue layering with the remaining cake layers, half the cream cheese mixture and the remaining syrup. Spread the remaining cream cheese mixture over the top and side of the cake. Arrange the coconut over the top and side of the cake and serve.

SourceAustralian Good Taste - December 2006, Page 10
Recipe by Sarah Hobbs

Easy ice-cream crunch cake

Ingredients (serves 8)
220g packet Cottage Cookies More-ish Macadamia
2 litres vanilla ice-cream, softened
90g white chocolate, finely chopped
1/3 cup unsalted macadamia nuts, chopped
1/4 cup shredded coconut
1/3 cup chopped strawberry licorice
1/3 cup chopped apple licorice (we used Darrell Lea brand)
125g raspberries
icing sugar, to serve

Method
1. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.

2. Break cookies into small pieces. Combine ice-cream, cookies, chocolate, macadamias, coconut and licorice in a bowl. Spoon into prepared pan. Level top with a spatula (see note). Cover and freeze overnight or until firm.

3. Stand at room temperature for 5 minutes to soften slightly before turning out onto a plate.

Top with raspberries. Sprinkle with icing sugar. Cut into slices, using a hot knife. Serve.

Notes & tips
Use a pair of kitchen scissors to chop the licorice.
You could top the cake with silver cachous instead of raspberries.

SourceSuper Food Ideas - December 2007, Page 42
Recipe by Kim Coverdale

Sticky date toffee puddings

This Christmas, these wickedly sticky puddings

are guaranteed to put smiles on everyone's faces.

Preparation Time
20 minutes
Cooking Time
55 minutes

Ingredients (serves 8)
Melted butter, to grease
235g (1 1/2 cups) pitted dates, chopped
310ml (1 1/4 cups) boiling water
1 English breakfast tea bag
1 tsp bicarbonate of soda
125g butter, at room temperature
155g (3/4 cup) brown sugar
3 eggs
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
1 x 100g pkt flaked almonds
110g (1/2 cup) white sugar
60ml (1/4 cup) water
Vanilla custard, warmed, to serve
Fresh raspberries, to serve
Mint leaves, to serve

Method
1. Preheat oven to 160°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with butter. Line the bases with non-stick baking paper.

2. Combine the dates, water and tea bag in a saucepan over medium heat. Bring to the boil. Add bicarbonate of soda and set aside for 10 minutes to cool. Remove the tea bag.

3. Beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Stir in combined flours, alternating with date mixture. Pour among moulds. Place on a baking tray and bake for 45 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool. Turn onto serving plates.

4. Meanwhile, line a baking tray with nonstick baking paper. Place almonds on tray. Place white sugar and water in a saucepan over low heat and stir for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down side of pan with a brush dipped in water, for 5-7 minutes. Pour over almonds. Set aside to cool. Break into shards.

5. Top puddings with custard and toffee shards. Serve with raspberries and mint.

Notes & tips
If you haven't got dariole moulds, try using a 185ml (3/4-cup) capacity Texas muffin pan.

Source Australian Good Taste - December 2006, Page 14
Recipe by Sarah Hobbs

Traditional fruitcake

Preparation Time
30 minutes
Cooking Time
210 minutes

Ingredients (serves 30)
500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease
250g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) breakfast marmalade
300g (2 cups) plain flour
75g (1/2 cup) self-raising flour
1 tsp mixed spice
Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra

Method
1. Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.

2. Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.

3. Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.

4. Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/2 hours or until a skewer inserted into the centre comes out clean.

5. Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely.

Thanks

Australian Good Taste - December 2007, Page 94 by Michelle Southan